Tiffany Molina, 18, the fourth generation of a family of bakers at le Cave's Bakery, displays a batch of doughnuts.

Tucson’s own Le Cave’s Bakery has been tabbed as one of 39 top doughnut destinations by food writer Ed Levine in his survey of “America’s Best Doughnuts.” Home of the “original vegetable glazed donut” since 1935, Le Cave’s was the only purveyor of doughnuts in the entire Southwest listed in the Serious Eats National Doughnut Honor Roll published Friday (National Doughnut Day) on the Serious Eats Web site. The venerable bakery at 1219 S. Sixth Ave. uses a recipe that’s been a family secret for four generations, says Albert Gonzalez, a baker at Le Cave’s for 14 years.

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